Chapel Hill Guy

Lots of opinions here. See for example:

<redacted URL as threads have been merged>

JonB110

thanks for the link . . . sorry I am still new to the forum, should have done a search first.

jiejie

Given those three choices, Dadong--either the original 3rd Ring Road location by Tuanjiehu or the second location at Nanxincang. From recent accounts, Liqun has gone downhill (not many locals go there anymore) and is in a demolition/redevelopment zone which means access is even less appetizing than usual. Quanjude is overpriced and really nothing special, and the attitude of the serving help can be rather arrogant.

Of course, there are other good options as laid out in the post above. Different price points to meet different budgets and different atmospheric needs.

moondog

While I agree that there is no need to create new threads on this topic, I might as well chime in here. Made in China is my current favorite. While the duck isn't necessarily better than Dadong (highly subjective judgment), I like:

1) presentation
2) ambiance
3) their other dishes

Go there for lunch (i.e. no booze) and it's easy to swing for less than $20 pp.

JonB110

Thanks for the tip definitely will go for lunch

drewguy

I think it was RMB270 when I was there last month (although I looked quickly since we had ordered it already for the group). Quan ju de as I recall was about RMB220 last Fall.

johnathome

We also did Da Dong recently. Did the half duck for 3 and a veggie dish. Total cost including drinks was under 300RM. We also did the Quan Jude by the Hilton Wang Fu Jing with some coworkers and it was excellent also. My son was raised on Peking duck in the US and always enjoyed it with hoisin sauce. So although he enjoyed the duck, he was put off by the sauce (cant think of the Chinese name right now).

bossCJ

I'm going to have to make a vote for a place not mentioned yet - Duck de Chine. A great, superior tasting duck, decent service and western management, and a very tasteful, elegant renovated decor. Other dishes were equally satifying and of high quality. Its located in part of the 1949 courtyard complex behind Pacific Century Place in Sanlitun.

It is more of a trendy, swanky place with proper western-quality service, and has the cooresponding price tag to go with it. Its one of the few places in Beijing where walking in wearing something less than at least a 'business casual' attire might be unappropriate. All around, it is a phenomenal duck (the special sauce preparation is quite tasty and neat to see) is a classier and trendier setting than other, more 'classic' duck restaurants such as Quanjude, Dadong and the like. In Beijing, like anywhere else, you get what you pay for.

moondog

I've visited pretty much every restaurant mentioned in this thread, and Made in China is my current favorite... better than Duck de Chine, IMO.

JDiver

Da Duck threads have been merged for member convenience, ease of search and continuity of information.

請慢用 (qǐng màn yòng) - please eat slowly / bon appétit

/JDiver, Senior Moderator

iambackpacker

Peking Duck is a famous duck dish from Beijing that has been prepared since the imperial era, and is now considered one of China’s national foods.
The dish is prized for the thin, crisp skin, with authentic versions of the dish serving mostly the skin and little meat, sliced in front of the diners by the cook. Ducks bred specially for the dish are slaughtered after 65 days and seasoned before being roasted in a closed or hung oven. The meat is eaten with pancakes, scallion, and hoisin sauce or sweet bean sauce. The two most notable restaurants in Beijing which serve this delicacy are Quanjude and Bianyifang, two centuries-old establishments which have become household names.
Duck has been roasted in China since the Southern and Northern Dynasties. A variation of roast duck was prepared for the Emperor of China in the Yuan Dynasty. The dish, originally named “Shaoyazi”, was mentioned in the Complete Recipes for Dishes and Beverages manual in 1330 by Hu Sihui, an inspector of the imperial kitchen. The Peking Roast Duck that came to be associated with the term was fully developed during the later Ming Dynasty, and by then, Peking Duck was one of the main dishes on imperial court menus. The first restaurant specialising in Peking Duck, Bianyifang, was established in the Xianyukou, Qianmen area of Beijing in 1416.

By the Qianlong Period (1736–1796) of the Qing Dynasty, the popularity of Peking Duck spread to the upper classes, inspiring poetry from poets and scholars who enjoyed the dish. For instance, one of the verses of Duan Zhu Zhi Ci, a collection of Beijing poems was, “Fill your plates with roast duck and suckling pig”. In 1864, the Quanjude restaurant was established in Beijing. Yang Quanren, the founder of Quanjude, developed the hung oven to roast ducks. With its innovations and efficient management, the restaurant became well known in China, introducing the Peking Duck to the rest of the world.

By the mid-20th century, Peking Duck had become a national symbol of China, favored by tourists and diplomats alike. For example, Henry Kissinger, the Secretary of State of the United States, met Premier Zhou Enlai in the Great Hall of the People on July 10, during his first visit to China. After a round of inconclusive talks in the morning, the delegation was served Peking Duck for lunch, which became Kissinger’s favourite. The Americans and Chinese issued a joint statement the following day, inviting President Richard Nixon to visit China in 1972. Peking Duck was hence considered one of the factors behind the rapprochement of the United States to China in the 1970s. Following Zhou’s death in 1976, Kissinger paid another visit to Beijing to savor Peking Duck. Peking Duck, at the Quanjude in particular, has also been a favorite dish for various political leaders ranging from Cuban revolutionary Fidel Castro to former German chancellor Helmut Kohl.
Raising the duck

The ducks used to prepare Peking Duck originated in Nanjing. They were small, had black feathers, and lived in the canals around the city linking major waterways. With the relocation of the Chinese capital to Beijing, supply barge traffic increased in the area. Often these barges would spill grain into the canals, providing food for the ducks. By the Five Dynasties, the new species of duck had been domesticated by Chinese farmers. Nowadays, Peking Duck is prepared from the Pekin duck (Anas platyrhynchos domestica). Newborn ducks are raised in a free range environment for the first 45 days of their lives, and force fed 4 times a day for the next 15–20 days, resulting in ducks that weigh 5–7 kg (11–15 lbs). The force feeding of the ducks led to an alternate name for the dish, Peking Stuffed Duck.
Cooking

Fattened ducks are slaughtered, plucked, eviscerated and rinsed thoroughly with water. Air is pumped under the skin through the neck cavity to separate the skin from the fat. The duck is then soaked in boiling water for a short while before it is hung up to dry. While it is hung, the duck is glazed with a layer of maltose syrup, and the inside is rinsed once more with water. Having been left to stand for 24 hours, the duck is roasted in an oven until it turns shiny brown.

Peking Duck is traditionally roasted in either a closed oven or hung oven. The closed oven is built of brick and fitted with metal griddles. The oven is preheated by burning Gaoliang wood at the base. The duck is placed in the oven immediately after the fire burns out, allowing the meat to be slowly cooked through the convection of heat within the oven.

The hung oven was developed in the imperial kitchens during the Qing Dynasty and adopted by the Quanjude restaurant chain. It is designed to roast up to 20 ducks at the same time with an open fire fuelled by hardwood from peach or pear trees. The ducks are hung on hooks above the fire and roasted at a temperature of 270 °C (525 °F) for 30–40 minutes. While the ducks are cooking, the chef may use a pole to dangle each duck closer to the fire for 30 second intervals. Almost every part of a duck can be cooked. The Quanjude Restaurant even served their customers the “All Duck Banquet” in which they cooked the bones of ducks with vegetables. Besides the traditional methods to prepare Peking Duck, recipes have been compiled by chefs around the world to produce the dish at home.

The cooked Peking Duck is traditionally carved in front of the diners and served in three stages. First, the skin is served dipped in sugar and garlic sauce. The meat is then served with steamed pancakes, spring onions and sweet bean sauce. Several vegetable dishes are provided to accompany the meat, typically cucumber sticks. The diners spread sauce, and optionally sugar, over the pancake. The pancake is wrapped around the meat with the vegetables and eaten by hand. The remaining fat, meat and bones may be made into a broth, served as is, or the meat chopped up and stir fried with sweet bean sauce. Otherwise, they are packed up to be taken home by the customers.
Reheating

Whole Peking Ducks can be ordered as takeaways. The ducks can be reheated at home with an oven, grill or boiling oil. When an oven is used, the duck is heated at a temperature of 150 °C (300 °F) for 20 minutes, and then at 160 °C (325 °F) for another 10 minutes. The grilling method involves filling the duck with boiling water before placing it on a griddle, 70 cm (28 in) above the cooking fire. The boiling water is replaced every 3–4 minutes until the duck’s skin is piping hot. To reheat the Peking Duck with oil, the duck is sliced into thin pieces and placed in a strainer held over a wok of boiling oil. The duck is then rinsed several times with the oil.
Notable restaurants

A number of restaurants in Beijing specialise in Peking Duck. Examples include Quanjude, Bianyifang, Changan Yihao, Beijing Xiaowangfu and Dadong Kaoyadian. Some restaurants, in particular Quanjude and Bianyifang, have long histories of serving high quality duck that they are now household names, or laozihao, literally “old brand name”. In addition, Quanjude has received worldwide recognition, having been named a China Renowned Trademark in 1999. Duck Chang’s Restaurant, established in 1975 in Virginia, USA, was the first Chinese restaurant to prepare and serve Peking Duck without a 24 hour advanced notice.

Crispy aromatic duck (xiang su ya) is a similar dish to Peking duck. It is very popular in the United Kingdom, where it was created in the latter half of the twentieth century. The duck is first marinated with spices, then steamed until tender, and finally deep fried until crispy. The meat has less fat and is drier and crispier compared to that of Peking Duck.
Some beautiful pictures about Peking Duck:

JDiver

Welcome to FlyerTalk, and thanks for the gorgeous photos, iambackpacker! Unfortunately, they have my salivary glands flowing... messy for a computer keyboard!

One place we visited in Beijing in May, 2009 with very good duck in my opinion was:

Xiang Man Lou / 香满楼
Xinyuanxili Dongjie,
Chaoyang
新源西里东街
6460-6711

iambackpacker

Yes!I agree with u! I like Peking Duck at Chaoyang! It's good!

Jamoldo

your second picture is HK/Guangdong style roast pork however... "char siew"

...which is very tasty in its own right!

JDiver

I only wish I could find some really good Peking duck near Sacramento, California. Ah, well, another reason to return to China!